Shupp Noodles
Submitted by kayeR
A Pennsylvania Dutch classic of broad homemade noodles fried golden in butter, then scrambled with eggs until just set. Three ingredients, zero fuss, and pure old-world comfort food.
YIELD
4 servingsPREP
5 minCOOK
20 minREADY
35 minIf you grew up in Pennsylvania Dutch country, you know shupp noodles. If you didn’t, you’re about to understand what you’ve been missing.
Broad homemade noodles get boiled, drained, then fried in a generous amount of butter until they pick up golden, crispy edges. Beaten eggs go in at the end and get stirred through until just set, coating every noodle in a soft, custardy layer.
Three ingredients. That’s all it takes for one of the most satisfying comfort dishes to come out of the Pennsylvania Dutch tradition. It’s humble, honest food at its finest.
Kitchen Tips
- Use the broadest noodles you can find, or better yet, make them by hand. Wide, thick noodles give you the best contrast of crispy edges and tender centers.
- Don’t be shy with the butter. A full quarter pound sounds like a lot, but that’s what gives the noodles their golden fry and rich flavor.
- Stir the eggs in gently and pull them off the heat while they’re still slightly wet. Carryover heat finishes the job. Overcooked eggs turn dry and rubbery.
- Serve immediately. These don’t hold well and taste best straight from the pan.
Ingredients
Directions
Cook noodles in boiling salted water about 10 minutes.
Drain. Melt the butter and add the noodles and fry until light brown.
Beat the eggs, adding seasoning to taste, and stir into the noodles.
Cook until eggs are set. Serve at once.
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